Strawberry Rose Smoothie

As part of the 2017 Cherry Bombe Jubilee snack break curated by Elly Truesdell, Global Coordinator of Local Brands for Whole Foods Market, we were tasked with creating a snack that would impress the hundreds of food industry women and tastemakers that attend the annual event, hosted by the coolest food magazine in NYC. Luckily, we were paired with Diana Yen of— chef, food stylist, illustrator, and author of A Simple Feast; a Year of Recipes to Savor and Share. Diana created the most incredibly beautiful Anita’s Yogurt layered smoothie we have ever seen or tasted, and it seems that others felt the same. 200 servings were gone 15 minutes into the snack break. And now we are hooked on layered smoothies.

It was also the most instagrammed Jubilee item from that day! Expect endless spinoffs of this recipe from us…

Diana Yen’s Strawberry Rose Smoothie

(serves 2)

For Chia pudding layer:

1 cup     coconut water
1 cup     coconut yogurt
2 tbp     agave
1/4 tsp     rosewater
1/2 tsp   vanilla extract
1/4 cup   chia seeds

For Strawberry Puree Layers:

1 cup     coconut yogurt
1 cup     frozen strawberries
½ cup     strawberries, trim
¼ cup     coconut water
1/4 tsp     rosewater
¼ tsp     vanilla extract
2 tbp     agave
¼ cup     ice

sliced strawberries +
coconut flakes, for garnish

Make Chia Pudding : Whisk coconut water, yogurt, vanilla extract and agave together in a bowl. Pour in chia and whisk. Let sit for 30 minutes.

Make Strawberry Puree : Place ½ cup fresh strawberries in blender and puree until smooth. Set aside.

Make Strawberry Smoothie : Place yogurt, frozen strawberries, ice and agave into a blender. Blend until smooth.

Assembly : Carefully toss strawberry slices in a little agave and press against the inside of each glass to decorate. Fill glasses in layers with 1-2 tsp strawberry puree, 3/4 cup chia pudding, and 3/4 cup strawberry smoothie. Top with coconut flakes.

Serve cold.

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